Kumara Potato and Chorizo Salad with Avocado Salsa

clock 20 minutes + 15 minutes bowl Serves 4
Easter Feast Salad Chorizo Kumara Potato Avocado Salsa Summer
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Ingredients

  • 1 Tbsp olive oil
  • 1/2 red onion, diced
  • 100g chorizo sausage, diced
  • 1 clove garlic, crushed
  • 1 kumara, diced, cooked and cooled
  • 2 potatoes diced, cooked and cooled
  • ½ tsp smoked paprika
  • Salt
  • 1 avocado, diced
  • 2 tomatoes, diced
  • Juice of 1 lime
  • Small handful of parsley, chopped
  • Small handful of coriander, chopped
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How to Make Perfect Roast Veges

Method

  • 1. Heat oil in a frying pan and add the first half of the onion. Cook for 2 minutes then add the chorizo and garlic. Fry for a further 5-6 minutes or until the chorizo is getting crisp and the oil begins to change colour. The onion should have a little colour in them as well.

  • 2. Turn up the heat, stir in the kumara, potatoes and paprika. Season to taste. Fry everything together for another 5 minutes or until the potatoes are hot and getting crisp. Scrape the bottom of the pan every now and again to get the crispy bits.

  • 3. To make the salsa, put the avocado, tomatoes and remaining onion in a bowl. Combine and season to taste. Squeeze in the lime juice, add the herbs and give it a gentle mix.

  • 4. Place the chorizo and vege mix in a bowl and top with the avocado salsa.

  • PER SERVE

  • • Energy 1350Kj • Protein 8g • Total Fat 19g • Saturated Fat 4g • Carbohydrates 27g • Sugars 9g • Sodium 1315mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

By Food to Love

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